QiMeal
Spaghetti Carbonara
Spaghetti Carbonara · ready in 35 min · 4 servings · 789 kcal per serving · medium · 8 ingredients
A Roman classic built on heat, timing, and restraint: crisp guanciale, salty Pecorino, eggs, and starchy pasta water create the creamy sauce with no cream.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- kcal
- 789
- Difficulty
- medium
Ingredients · 4 servings
- 400 gSpaghetti pasta
- 150 gGuanciale, cut into 1 cm cubes
- 4Egg yolk, separated
- 1Egg
- 100 gPecorino Romano cheese, finely grated
- 18 gSalt
- 4 gBlack pepper, freshly ground
- 3 LWater
Equipment
stovetop, large pot, skillet, mixing bowl, whisk, tongs, grater, ladle, measuring jug, colander, spatula, pepper mill
Instructions
- Gather Ingredients
Gather all measured ingredients plus a large pot, skillet, bowl, whisk, tongs, grater, ladle, measuring jug, and colander. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Render Guanciale
Place cubed guanciale in a cold skillet, set over medium heat, and fry 12-15 minutes until the fat renders and edges turn crisp. · 15 min
When it is done: For any fresh pork substitute, cook to 63°C / 145°F; cured guanciale should be crisp and fully rendered.
- Whisk Egg Paste
Whisk egg yolks, 1 whole egg, and finely grated Pecorino in a bowl until a thick, smooth paste forms with no dry cheese pockets. · 4 min
What to look for: The mixture is dense, glossy, and evenly yellow.
- Boil Spaghetti
Boil 3 l water with salt, add spaghetti, and cook 8-10 minutes until al dente; reserve 240 ml starchy water before draining. · 10 min
What to look for: The pasta bends easily but keeps a firm center.
- Coat Pasta
Transfer drained hot spaghetti to the skillet off the heat and toss 1 minute so every strand is coated with rendered guanciale fat. · 2 min
What to look for: The spaghetti looks glossy and the guanciale is evenly distributed.
- Emulsify Sauce
Pour in the egg-cheese paste with 60 ml reserved pasta water, then stir vigorously 1-2 minutes until glossy and creamy. · 2 min
What to look for: The sauce turns silky and clings to the spaghetti without visible scrambled egg.
- Season Pepper
Grind in black pepper and add more reserved pasta water 15 ml at a time until the sauce flows but still clings to the spaghetti. · 1 min
What to look for: Black pepper speckles the pale sauce and the pasta moves smoothly.
- Serve Immediately
Serve immediately in warm bowls, dividing guanciale evenly and finishing with an extra pinch of Pecorino and black pepper. · 2 min
What to look for: Each portion is glossy, creamy, peppery, and served hot.
Nutrition (per serving)
| kcal | 789 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 77 g |
| of which sugars | 3 g |
| Fat | 40 g |
| of which saturated | 16 g |
| Fibre | 4 g |
| Sodium | 2721 mg |
Nutri-ScoreE
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Spaghetti pasta
- Bucatini pasta: A Roman-style pasta shape that holds the sauce well, though spaghetti is the defining choice here.
Guanciale
- Pancetta: Acceptable when guanciale is unavailable, but the flavor is leaner and less deeply porky.
Egg yolk
- Egg: Whole egg can replace yolk by weight, but the sauce will be lighter and less rich.
Egg
- Egg yolk: Using only yolk makes the sauce richer and thicker, so loosen carefully with pasta water.
Pecorino Romano cheese
- Parmesan cheese: Less sharp and salty than Pecorino Romano, but used in some household versions.
Salt
- Sea salt: Use the same weight and salt the pasta water moderately because Pecorino and guanciale are already salty.
